The food of the Philippines is complex, as diverse as the more than 100 ethnic groups that populate its 7600+ islands, and overlaid with centuries of Chinese, Southeast Asian, Spanish, and American influences. Tonight’s menu by Maria Polotan incorporates local ingredients into traditional Filippino recipes.
Chef Greg Couillard is best known for his unique and eclectic mix of Caribbean, Asian, Latin, and Indian flavours and ingredients. He has forged a reputation as a fearless culinary innovator, a kind of supercollider of food ideas, smashing them together with incredible force, producing novel and exotic new dishes for lucky diners to marvel at. Chef Greg’s 30+ year culinary legacy has left an indelible impression on fine dining in Toronto, opening eyes, minds & palates to the incredible culinary diversity of our city. For this dinner, Greg takes a journey down the old Silk Road, following the ancient trail of spices from Southeast Asia through India and Central Asia on their way to the Mediterranean and Europe.
Pre-order online until TUE Sep 7, 10pm Pick up on WED Sep 8, 6-7:30pm Bajan cuisine naturally reflects it diverse history, a mixture of African, Portuguese, Indian, Irish, Creole and British influences. While some dishes are tied closely to the island, like flying fish, others are more transportable, giving Chef Shem Barker an opportunity to […]
Every culture has their comfort-food dumplings, and warm, hearty Polish pierogies are right up there with the best of them. In this fun, hands-on workshop, Maria Rozynska of Just Be Cooking leads you through the process of kneading & rolling, filling & shaping, and boiling & frying homemade pierogies from scratch. You’ll start the class […]
Pre-order online until THU Sep 9, 10pm Pick up on FRI Sep 10, 6-7:30pm Sahtein — the ‘bon appetit’ of Lebanese/Syrian Arabic dialects — is an invitation to come and share this lovely meal of Middle Easter comfort foods, prepared with love by Palestinian/Lebanese Chef Mary Freij, formerly of The Dep’s popular Mazeh brunch. ----- […]
By 1821, military commander Agustin de Iturbide (who had switched sides from the Spanish Army) had signed the Treaty of Cordoba granting Mexico its independence. En route to Mexico City he stopped in the town of Puebla where a celebratory feast was held, and the nuns of the Santa Monica convent sought to prepare a special dish using what local ingredients were in season, like pomegranate and walnuts. The result was Chiles en Nogada (stuffed poblano peppers in walnut sauce), and it has remained a popular dish for 200 years. Since it incorporates the colors of the Mexican flag—red, white, and green—this labour-intensive dish is considered a very patriotic and festive recipe. Join Chef Erika Araujo of Ixiim as she shares this delicious piece of Mexican history and culture with you.
Pressure cooking is an exceptionally fast and healthy way to prepare food. Nutrients are preserved, flavours are intensified and cooking times reduced by up to 70%. Throw in the fact that you use less energy and waste less water, how can you go wrong? Popular food blogger, photographer and stylist Carole Nelson Browne shows you how to take full advantage of this amazing kitchen time-saver.
Pre-order online until THU Sep 16, 10pm Pick up on FRI Sep 17, 6-7:30pm From the cool apple orchards of Normandy, to sunny gardens of Provence, take a culinary tour of France with long-time Dep favourite, Chef Dali Chehimi. ----- Crème Vichyssoise Vichy, in the Auvergne-Rhône-Alpes region of central France is home to one of […]
With thousands of years of culinary tradition to draw from, the cuisine of Greee has become a popular comfort food around the world. Alissa Kondogiannis shares some personal favourites for this tasty Greek feast!
Join artisanal baker Leo Baduria for this fun, hands-on workshop. Participants will learn the recipes and techniques for making traditional flatbreads found in Italy and France, such as Focaccia, Fougasse aux Olives, Pizza Margherita and Tarte Flambée. You will learn how to make dough from scratch, how to handle it from kneading and resting to stretching and shaping, […]
